Keeping the spirit.Where it belongs.
The oldest cost in the trade.
As spirit matures in oak, a portion evaporates through the head of the cask: the angels’ share. It is a graceful name for a plain commercial fact. Every litre that leaves the cask is spirit that will never be bottled or sold, and the loss deepens with temperature, with humidity, and with time. The Scotch Bonnet is made to slow it.
Fitted in seconds.
Working for years.
The Scotch Bonnet is a cask-lid assembly of compressed fibreboard with a moisture-resistant core. In essence, it is more wood. It sits over the head of a filled cask and works with the cask, never against it.
Seat
It seats over the head of the cask, above the bung, the stopper that closes the fill hole. No tools, no modification. It lifts away by hand and leaves no residue.
Breathe
Ventilation channels let the cask breathe, as it must, while a reflective inner layer holds back the alcohol vapour and heat that drive evaporation.
Retain
More spirit remains in the cask through maturation. The cask is never sealed, and the spirit goes on developing against the wood exactly as it should.
Made of wood.
The Scotch Bonnet is compressed fibreboard, drawn from natural virgin wood fibre. It is food-contact safe and sympathetic to the cask, so that the spirit meets nothing it has not already met in the wood around it, and its character is left entirely alone. It is highly durable, and reusable through fill after fill.
Other fittings bring plastic or metal to the head of the cask, and with them the risk of altering what matures beneath. We bring only more wood, FSC-certified, the mark of timber from well-managed forests, and recyclable at the end of a long life.
Made to sit quietly in the warehouse.
Lightweight
Easy to handle, move and stack.
Stable fit
Sits securely on the cask.
Stackable
Designed for efficient storage and transport.
Natural materials
Made of wood, with nothing unnecessary.
Re-usable
Built to be used again and again. Sustainable by design.
Climate-adaptable
Performs in a wide range of conditions, all year round.
Every cask, every climate.
Whisky
Patient maturation through long, cool Scottish seasons.
Bourbon
Hot summers and new charred oak, where losses run high.
Tequila
Warm highland ageing, from reposado to añejo.
Rum
Heat and humidity, where evaporation is greatest of all.
Speak to the makers.
Arrange a trial on your own casks, or request a purchase quote for your warehouse. We are always glad to hear from distillers who take maturation as seriously as we do.